• Cheese & Charcuterie

 

Cheese for Two 15 (V)

Daily selection of three artisan cheeses with fresh fruit,

candied walnuts, sunflower-raisin toast

 

House Charcuterie 14

Daily selection of cured meats and patés, mustard, sunflower-raisin toast

 

 

Hot Appetizers

 

Baked Artichoke 15 (V)

Portabella mushrooms, sautéed spinach, gorgonzola cheese,

herb parmesan crust, brown caper butter

 

Crab Cake 13

Roasted corn, poblano peppers, jicama slaw, lime/cilantro aioli

 

Foie Gras “BLT” 16

Seared foie gras, toasted brioche, Applewood smoked bacon,

cherry tomatoes, micro greens, white truffle mayonnaise

                                                                                                                                         

Lobster Bisque 9 (GF)

Garnished with lobster, micro greens

 

Salade Lyonnaise 12

Thick cut cured bacon, baby frisée, poached egg, brioche croutons, warm bacon vinaigrette

 

Cold Appetizers

 

Butter Lettuce Salad 8 (GF-V)

Kalamata olives, caramelized walnuts, feta cheese

 

Deviled Eggs 10 (GF)

Deviled eggs, smoked salmon “bacon”, salmon caviar, mushroom/black olive tapenade

 

Tenderloin Steak Tartare* 14

Shallots, Dijon mustard, cornichons, field greens, sriracha aioli, grilled toast points

 

Shaved Brussel Sprout Salad 10(GF-V)

Shaved brussel sprouts, parsley, roasted walnuts, pecorino cheese, dried cranberries,

Dijon vinaigrette

 

Entrées

 

Rushing Water Trout 28

Roasted trout stuffed with fennel, apples, orange and black garlic, white ivory lentils,

chives, fermented black olive and tomato confit vinaigrette

 

Australian Rack of Lamb 34 (GF)

Parmesan and white truffle crème brûlée, Hollandaise,

haricots verts, mint pesto

 

West Virginia Black Bass Paupiette 29

Black bass with shrimp and crab mousse wrapped in baby leek, asparagus,

marrow bean, chorizo sauce

 

Duo of Maple Leaf Duck 32

Roasted duck breast, duck leg confit, braised Belgium endive, beluga lentil flan, lingonberry sauce

 

Norwegian Salmon Salad 19 (GF)

Baby greens, poached pear, cherry tomato, chickpea, ginger rhubarb vinaigrette

 

Duo of Amish Chicken 23 (GF)

  Roasted chicken breast, chicken leg confit, hoisin glazed carrots,

stone ground white grits, cured Meyer lemon

                                           

New York Strip 39

21-day dry aged bone-in NY strip, tourneed vegetables, maitake mushroom,

potato dauphinoise, boudin noir sauce

 

Moroccan Vegetable Tagine (Vegan)

Artichoke heart, marinated chickpea, curried cauliflower, tomato confit,

Baby Romanesco, chive oil, sauce harissa

 

Kobocha Pumpkin & Corn Velouté 19 (GF-Vegan)

Rice flour dumplings, maitake mushrooms, asparagus, black lentils,

olive oil roasted tomato, baby leeks and Thai basil oil

 

Tuna, Tuna, Tuna* 29 (GF)

˜Tuna sashimi with pickled vegetable salad

˜Pastrami spice-crusted tuna, red cabbage slaw

˜Tuna tartare

 

Sides 5

Haricots verts (GF-V)

Brussels Sprouts (GF-V)

Baby Broccoli (GF-V)

Pommes Frites, Truffle Mayonnaise